1. Week 4– Review of SAUSAGE Review of SAUSAGE By: Anita Longoria

2. SAUSAGE Ancient Rome and Greece created the earliest sausages from just about everything. By the Middle Ages regional and cultural forms of sausages began to evolve. The region defined spices, herbs, grains, potatoes, types of meats, and even the types of woods used.

3. Basic Categories of Sausages Fresh – raw sausages that are pan fried, broiled, grilled baked or braised before serving Cooked – poached or steamed after they are shaped. Served cold or prepared for grilling Smoked & Dried – are cold or hot smoked then air dried in a curing room. Served cold or prepared for grilling

4. Sausage Ingredients Sausage is made by grinding raw meats along with salt, spices and fat then is stuffed into a natural or synthetic casings. Original containers were formed form intestines, stomachs and other animal parts.

5. Sausage Ingredients Main ingredient Fat Seasonings and cure mixes Spices Herbs Aromatics Note: all sausages are forcemeats but not all forcemeats are sausages

6. Main Ingredient Traditionally sausages were made from tough cuts of meat (leg or shoulder) The more exercised the muscle, the more flavorful. The toughness is eliminated by grinding the meat. All meat for sausages should be trimmed, diced or cut into strips then mixed with seasoning or cure mix before grinding.

7. Certified Pork Pork sausages that undergo lengthy smoking or drying procedures but are not cooked must be made with certified pork. This pork has been treated in a way that destroys the pathogens responsible for trichinosis.

8. Fat Fat is integral in making a good sausage The fat percentage for a forcemeat may have been high as 50% Today, 25 ~ 30% is preferred Contemporary forcemeat recipes call for pork fat (jowl fat or fatback) or heavy cream

9. For optimal texture in prepared sausages, use an approximate ratio of 70% meat to 30% fat by weight

10. Seasonings and cure mixes Ordinary table salt can be used, but kosher or sea salt can be substituted. – Salt must be weighed since different salts have differing volume-to-weight relationships Dried or cold smoked sausages must include either nitrate or nitrite-nitrate(Prague II) combination to cure safely. Hot smoked & fresh sausages do not require nitrite. Sweeteners are added to the cure mixture to mellow the flavor and make it moist.

11. Spices, Herbs & Aromatics Spices are added – Whole toasted seeds, ground or in special blends. – Large batches made can be stored in airtight containers in a cool, dry place. Herbs can be added – Dried or fresh Fresh herbs will have a different taste than dried Aromatics – Vegetables(cooked & cooled), citrus zest – Wines/Vinegars should be added with care – Granulated garlic, onion; prepared sauces/glazes

12. Equipment Use & Care Always follow these guidelines – Make sure the equipment is in excellent condition – Make sure the equipment is scrupulously clean before getting to work – Chill any part of the machine that comes into direct contact with the sausage ingredients – Choose the right tool for the job. Do not overload the equipment – Assemble the grinder correctly

13. Before grinding any meat, submerge all pieces of equipment that will come in direct contact with the meat in ice water to thoroughly chill them.

14. Progressive Grinding

15. Basic Grind Sausages Sausages made in this method have a medium to coarse texture. When left loose, it is known as bulk. This method includes sausages: – Fresh – Cooked – Smoked & Dried

16. Basic Grind Sausages Method Grind Chilled & Diced meats with additional ingredients until desired texture. Mix the chilled ground ingredients in a chilled bowl until homogenous. Mixing maybe done by hand over and ice bath The mixture is now ready to test, adjust seasoning, add garnish and shape.

17. Forcemeat stuffed into sausage casings Casings tied offCooked sausage

18. Dry and Semidry Fermented Sausages Meat must be cured two to three days before grinding Then it can be stuffed in to prepared casing Then it can be dried/aged in a climate control environment with proper humidity Occasionally dry sausages will accumulate a white mold (mycelium) on the surface, but it is not harmful Types include: salami, summer sausages, lebanon bologna

19. Emulsion Sausages Frankfurters and mortadella. Made from basic mixture referred to as “5- 4-3 forcemeat” – 5 parts trimmed raw meat – 4 parts fat – 3 parts water (in form of ice) by weight Emulsion Sausages are poached before smoking.

20. Emulsion Sausages Method Meats must be trimmed of gristle, sinew, or connective tissue Working over ice, grind the chilled meat and fat back Separately through the fine die of a meat grinder. Combine the meat & ice and blend continuously until the mixture drops to below 30deg F The finished emulsion sausage will have a homogeneous and almost spongy texture

21. Emulsion Sausages Method Make a test and evaluate the forcemeat before garnishing, shaping and finishing the sausage. This is an important step and takes time to do properly. Test 1oz plastic wrapped portion and poach to appropriate temperature before tasting. Check for flavor, seasoning, and consistency then adjust if necessary

22. Seafood emulsion sausage ready for poaching

23. Garnishing Garnish is diced and added to the forcemeat after it has been test and adjusted. Garnishes may include – Cheeses, vegetables, cured or soked meats, nuts, and dried fruits – These are added by folding it in by hand

24. Proper Internal Temperatures for Emulsion Sausages Fish, Seafood145 F Pork150 F Beef and Veal150 F Lamb150 F Game150 F Poultry (including poultry liver)165 F Note this is for Test and for Final product

25. Sausage Shaping Sausage may be used as either Bulk form Made into patties Stuffed into casings then formed into – Links, loops – Spirals – Other special shapes

26. Casings Natural vs. Synthetic Synthetic casings – offer advantage a gas and moisture barrier and keeps the appearance. – The Sausage-stuffing process is more uniform and efficient. The casing has a longer shelf life. – The casing is inedible. Natural casings – Needs processing and are less uniform in shape – They are traditional in appearance and texture. They provide that special snap and tender bite.

27. Types of Natural Sausage Casings SHEEP

28. Types of Natural Sausage Casings HOG

29. Types of Natural Sausage Casings COW

30. Preparing Natural Casings Before using the casings, rinse in tap water, flush the water through the casing as well Cut the casing into lengths and tie bubble knot in one end (tie as stuffed) Casings are then fitted on the proper stuffing tube

31. Stuffing the Casing Assemble and fill the sausage stuffer properly – Keep the nozzle and work surface lubricate with water. Press the sausage into the prepared casing – Support the casing while filling with forcemeat Twist or tie the sausage into the appropriate shape – For links, at desired intervals, twist the link in alternating directions or tie with twine at that interval After forming, pierce the casing with a teasing needled to allow air bubbles to escape

34. Sausage Fest